176 
A KITCHEN GARDEN 
PARSLEY. 
As parsley seed is so obstinate about germinating 
in spring, it does better if sown in autumn, as soon 
as ripe. Where that is not possible, the seed may 
be sown in spring, but “ don’t look for the plants 
till you see them coming,” since parsley seed just 
comes up when it feels like coming up, and not 
before. The plants should be given a moist, rich 
soil and a partly-shaded situation. The curled sorts 
are ornamental, but the plain-leaved is best for gen¬ 
eral use in cookery. When once established, a supply 
can easily be kept up from self-sown seed.* 
AROMATIC HERBS. 
Aromatic or Sweet Herbs are worthy of more atten¬ 
tion than they generally receive. If cooks used them 
more freely, doctors would have less occasion for 
prescribing them. The soil of the herb bed should 
be mellow and warm, but not over-rich. Deep, fertile 
soil produces an increase in size and foliage at the 
expense of fragrance, strength and flavor. The seeds 
should be sown as early in spring as the ground can 
be prepared. 
Sweet Basil, Summer Savory, Sweet Marjoram, Sage 
and Thyme are grown for their foliage, which is used 
for seasoning, while Sweet Fennel, Dill, Coriander, Anise 
and Caraway are chiefly prized on account of their 
* The parsley seed will germinate quickly if soaked in tepid water for 
twenty-four hours before planting. We must also take exception to the 
statement that the plain-leaved sorts are superior to the curled varie¬ 
ties for seasoning purposes.—E d. 
